Wednesday, November 6, 2013

Spiced Cookie Butter

I hadn’t ever heard of cookie butter before, until I saw a recipe for it on-line. But now that I have discovered it and realized I can make it myself, I may have opened a Pandora’s box that I was not prepared for. This stuff is pure evil in a jar! And it is sitting right in my fridge, beckoning me every time I walk by. And I can’t eat just one spoonful! It wouldn’t be so bad if I wasn’t already thinking about what flavor to try next… AHHHHH!!!

6.75 oz of any flavor of plain crispy cookies (I used some plain tea biscuits and some ginger snaps)

4 Tablespoons powdered sugar

1 Tablespoon brown sugar

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice (you could use any spice you like or none at all)

1/4 cup oil (coconut, sweet almond, rice bran…) *I used coconut but it turned into a rock in the fridge. The rice bran was better and I think almond would be nice, too.

3-4 Tablespoons cold water

Place cookies into food processor and pulse until they turn into fine crumbs.

Spiced Cookie Butter - The Backyard FarmwifeAdd sugars, spices and vanilla and pulse until well mixed.

Spiced Cookie Butter - The Backyard FarmwifeSpiced Cookie Butter - The Backyard FarmwifeSlowly pour in the oil and mix until well combined.

Spiced Cookie Butter - The Backyard Farmwife

Spiced Cookie Butter - The Backyard Farmwife

Then slowly add water (you may not need it all) and pulse until it is sticky but not too thin or wet.

Spiced Cookie Butter - The Backyard Farmwife 

   At this point is was still too gritty for me and I wanted my butter to have a smoother texture. So I kept pulsing until the butter was glossy and smooth.

Spiced Cookie Butter - The Backyard Farmwife Place in a jar or other airtight container and store in fridge.

Spiced Cookie Butter - The Backyard Farmwife You may want to take it out and bring to room temperature before eating. Or if you’re like me, you can just take a spoonful right out of the jar in the fridge every time you walk by… ;o)

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